Black Raspberry And Strawberry Layered Pie Recipe
Ingredients
| Baked pastry shell | ||
| Strawberry Layer | ||
| 16 oz. Flavorlandfrozen | ||
| Bag strawberries | ||
| Water | 2/3 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| 2 tsp granulated fructose | ||
| 1 tsp strawberry flavoring | ||
| Black Raspberry Layer | ||
| 12 oz. Flavorland frozen | ||
| Bag black raspberries | ||
| Water | 1/2 Cup (16 tbs) | |
| 1 tsp vanilla flavoring or extract | ||
| Orange peel | 1/2 Teaspoon, grated | |
Directions
For strawberry layer: Remove four large frozen strawberries from bag.
Set aside reserved strawberries and allow remaining strawberries to partially thaw.
Combine water, cornstarch, fructose, and strawberry flavoring in a saucepan.
Cook and stir over medium heat until mixture is a very thick paste.
Mixture will not be clear.
Fold partially frozen strawberries into paste mixture until all berries are coated and mixture is clear. (If not clear, return to stove and heat slighdy. Cool completely.) Set aside.
For black raspberry layer: Partially thaw black raspberries.
Combine water, cornstarch, fructose, vanilla, and orange peel in a saucepan.
Cook and stir over medium heat until mixture is a very thick paste.
Fold partially frozen black raspberries into paste mixture until all berries are coated and mixture is clear. (If not clear, return to stove and heat slighdy. Cool completely before continuing.) To complete pie: Transfer strawberry mixture to bottom of baked pastry shell.
Arrange evenly.
Top with black raspberry mixture.
Cut the four reserved strawberries in half lengthwise, and decorate with the eight halves around the top of the pie.
Chill thoroughly.
Set aside reserved strawberries and allow remaining strawberries to partially thaw.
Combine water, cornstarch, fructose, and strawberry flavoring in a saucepan.
Cook and stir over medium heat until mixture is a very thick paste.
Mixture will not be clear.
Fold partially frozen strawberries into paste mixture until all berries are coated and mixture is clear. (If not clear, return to stove and heat slighdy. Cool completely.) Set aside.
For black raspberry layer: Partially thaw black raspberries.
Combine water, cornstarch, fructose, vanilla, and orange peel in a saucepan.
Cook and stir over medium heat until mixture is a very thick paste.
Fold partially frozen black raspberries into paste mixture until all berries are coated and mixture is clear. (If not clear, return to stove and heat slighdy. Cool completely before continuing.) To complete pie: Transfer strawberry mixture to bottom of baked pastry shell.
Arrange evenly.
Top with black raspberry mixture.
Cut the four reserved strawberries in half lengthwise, and decorate with the eight halves around the top of the pie.
Chill thoroughly.
Chef
